1. Wash the split gram and pressure cook with 3 cups of water. When boiled, remove from heat and keep aside.
2. Heat oil in a thick-bottomed pan, fry the mustard and cumin seeds, curry leaves until they splutter.
3. To this, add green chilies, onions and chopped vegetables. Cook them until they are tender.
4. Now add tamarind water, boiled dal, water if required and boil for 20-30 minutes.
5. Add salt, chili powder, sambar powder and mix well. Also add chopped coriander leaves and boil for another 15 minutes.
6. Remove from heat when the mixture thickens and serve hot with rice or idlis.